These mushroom tarts have an unusual spice combination, due to being based on a redaction (recreation) of a medieval recipe. I owe the recipe development in part to my friend Sam, who had mostly worked out the recipe long before the two of us began an annual undertaking to make enormous quantities of these.
These tarts are really really good, and one of the most requested things I cook. I don’t make them by the hundreds any more, but I never seem to make enough for there to be leftovers. They can be served cold or warmed, are sturdy enough for travel (perfect for picnics and packed lunches!)and they freeze beautifully.
Medievalish Mushroom Tarts
Course: Finger FoodCuisine: EuropeanDifficulty: Moderate24
servings45
minutes15
minutes1
hourTasty mushroom tarts with a medieval flavour profile.
Ingredients
500 g mushrooms, chopped finely
150 -175g butter
125 g parmesan, grated
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon ground white pepper
1/4 teaspoon ground cloves
1 pack 750g short savoury pastry sheets or equivalent pastry
Directions
- Melt 150g butter over medium heat and cook mushrooms in it until soft. Add remaining butter if mushrooms seem dry.
- Remove from heat and add cheese and spices and mix thoroughly to combine.
- Grease muffin tins, and cut pastry into rounds to fit with plain or fluted cutters.
- Add spoonfuls of mixture to uncooked pastry shells and bake at 180c or 160c fanbaked for about 15 minutes or until pastry is golden
